Queenie Cooks: Rainbow Salad with Honey Lime Dressing

“A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy?” Albert Einstein

Well, I don’t know if I’d go that far, but I do know a really good fruit salad can put a smile on your face and a spring in your step. And this Honey Lime Rainbow Fruit Salad, unlike many that are just a jumble of flavors and textures, tastes as if somehow the honey lime dressing magically brings everything together for a beautiful blend of flavors and textures.

After recently hearing about honey-lime fruit salads, this week I began researching recipes and discovered that there are an awful lot of them out there. So I made the sacrifice (hah!) and experimented a bit with different fruit combinations and dressing proportions. It didn’t take long to discover that a blend of fresh strawberries, blueberries, grapes, cherries, pineapple and mandarin oranges, besides tasting absolutely delicious, makes a gorgeous rainbow in a bowl!

There’s really not much preparation involved beyond chopping the fruit, as the dressing simply consists of whisking together honey, lime juice, orange juice, and – if you like – a bit of lime zest. At least, that’s what I did, and I have to say that this recipe is spectacular just as presented. But do feel free to adjust the final product to your own taste. A bit of fresh mint would likely be a delicious addition to the sauce – or dressing. As for fruits, blackberries, diced mango, kiwi, pomegranates, and pears all would be great! I’d probably avoid bananas, apples and peaches unless you plan to serve it immediately, because they tend to turn brown over time, but otherwise, have fun! You easily can adjust this recipe to serve a couple or a crowd just by varying the amount of fruit and sauce.

I prefer to prepare it at least a couple of hours ahead of time so that it can be served cold, and it should be great for about three days – if any would ever be left that long! And if you did, in your enthusiasm for such a delicious, healthy treat, make a bit too much, it seems that you can puree leftovers in a blender for a smoothie. You could add ice for a slushy, or even just pour the puree into mini paper cups or popsicle molds and freeze them. I haven’t tried that, but I certainly intend to,

This is ideal for lunch boxes, and it’s also THE recipe to prepare for anything from Holiday tables to baby or bridal showers, picnics, barbecues, potlucks or family dinners. In fact, I’m making plans to take a big bowl to a special cast party coming up in a couple of weeks; it’s that good. You’ll know exactly what I mean the moment you taste it! Enjoy!

Rainbow Salad with Honey Lime Dressing

1 cup green grapes, sliced in half

1 cup washed, capped and quartered strawberries

1 cup blueberries

1 cup mandarin oranges, drained

1 cup sweet cherries, halved and pitted

1 cup pineapple chunks

Juice of 1 lime

Zest of 1 lime (optional)

¼ cup honey (+/-, according to taste)

1 tablespoon orange juice

Honey Lime Dressing

Whisk together honey, lime juice, and orange juice until smooth. Taste to decide whether or not you want to add the zest. Adjust amount of honey and juice to taste.

Fruit Salad

Gently place prepared fruit in large bowl and carefully toss with large spoons or tongs. Pour sauce over all and stir lightly to coat. Refrigerate until ready to serve.

Look for Queenie Cooks weekly for recipes that are generally simple to prepare, require relatively few (and easy to find) ingredients, and usually budget friendly as well. We all have to eat. Let’s have some FUN with it!